The Table.

Western Star, Issue 2152, 30 October 1897, Page 4

The Table.

Perfumed Butter. At dainty tables in America, says the “ Gentlewoman,” they are serving perfumed butter. The butter is first made into pats, stamped, and wrapped in muslin, then laid on a bed of violets, rose leaves, or carnations, another layer of flowers being put on the top ; afterwards placed on ice, and allowed to remain for several hours. Eaten with crisp Vienna rolls and a cup of Mocha, I can assure you this butter is delicious. Egg Croquettes. Cut some hard-boiled eggs into dice a quarter of an inch in size. Mix them with some chopped mushrooms. Stir them carefully into a white sauce. Turn the mixture into a cold dish to stiffen. Make it Into croquettes. Fry them in hot fat. N.B.—A delicious curry can be made of the eggs and mushrooms by adding a heaped teaspoonful of curry powder to each half-pint of the sauce and the expressed juice of one onion. Oatmeal is particularly valuable as a winter food. It contains more nitrogen than any other cereal, with a very large percentage of starch and sugar. There is more than 90 per cent of nutriment in oatmeal. The coarsely ground meal is the best to use. Temple Cream. Peel and core four or five apples, according to their size, cut them in slices, and arrange in a pie-dish. Sprinkle the apple with sugar, and then cover it with a thin layer of apricot preserve. Take two ounces of arrowroot, mix it with a pint of milk, a little sugar, and a small piece of butter. Stir this over the fire till It boils up, and pour slowly over the preserve in the pie-dish. Scatter a few breadcrumbs over the top, and bake till a light brown. Sally Lunn Pudding. Cut a “ Sally Lunn” into four slices, and butter each slice. Butter a basin, and lay the top slice of the teacake in it. Sprinkle it with candied peel and a few split raisins, then another slice of the cake and more peel. Proceed thus until the basin is filled. Now beat up two eggs with a pint of milk, add an ounce of sugar and a little grated lemon peel. Pour this over the pudding, tie over with a floured cloth, and let steam for an hour. Turn out to serve, and pour sweet vanilla sauce round. Nessa Boiled Pudding is suitable for children, If served with treacle or jam sauce, and should be prepared as follows -Rub four ounces of dripping into one pound of flour, add two teaapoonfuls of baking powder and a little salt. Mix the pudding with sufficient milk to make a stiff paste, and place in a pudding cloth, allowing room to swell. Tie securely. Plunge the pudding into boiling water, and boil for one and a-half hour, taking great care that the water always boils. Turn on to a hot dish, pour the sauce round, and serve. This pudding must be lightly and carefully mixed, or it will not be a success. Cheap Chicken Broth. In towns it is easy to purchase sixpennyworth of fowls’ neoke., gizzards, and feet, Which, prepared frO this recipe, produces very at a quarter of the cost of using a fowl for the purpose. "Wash the necks and gizzards, and place In a clean saucepan with a quart of water, and set the pan on the fire that the contents may boil up. Skim well, add two ounces of sago, a sprig of thyme and parsley, a blade of mace, a small onion, with pepper and salt to taste. Allow the broth to cook very slowly for two and a-half hours, adding a little more water if necessary. This will be much appreciated by an invalid If served when well strained, with a little of the sago. Luncheon Cake. Take a pound of flour, with which mix a dessertspoonful of baking powder and a quarter of a pound of butter. Then add a quarter of a pound of sugar, halt a pound of sultana raisins, nicely washed and picked, and two ounces of candied lemon peel, chopped fine. _ Stir all well together, and nicely mix with half a pmt of warm milk. Put into a buttered tin, and bake at once in a moderate oven for about an hour and a-half. Another recipe—Take half-a-pound of butter, one pound of flour, half-ounce of caraway seeds, quarter-pound of currants 6 ounces of moist sugar, one ounce of candled peel, three eggs, half-pint of milk and a small teaspoonful of carbonate of soda. Rub the butter into the flour until it is quite fine ; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel, cut into thin slices ; mix these well together, and moisten with the eggs, Which should be well whisked. Boil the milk and add to it, whilst boiling, the carbonate of soda, which must be well stirred into it, and with the milk mix the other ingredients. Butter the tin, pour the cake into it, and bake it in a moderate oven from three-quarters to one hour. Average cost, Is. Bd.

Macaroni Pudding. Take two and a-half ounces of macaroni. two pints of milk, the rind of half-a-lemon, three eggs, sugai and grated nutmeg to taste, and two tablespoonfuls of brandy. Put the macaroni, with a pint of the milk, into a saucepan, with the lemon peel, and let it until the macaroni is tender. Then put it into a pie-dish without the peel. Mix the other pint of milk with the eggs , stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the top, and bake in a moderate oven for half-an-hour. To make this pudding look nice, a paste should be laid round the edge of the dish, and for variety a layer of preserve or marmalade may be placed on the macaroni. In this case omit the brandy. Slaved About Her. He is like all lovers, and can talk of nothing . besides the young woman to whom he is devoted. He sat m the dud window smoking and thinking of her; then suddenly he blurted out, directing his remarks to the man who was deep in the news of an evening paper “ Who ?” asked the man with the paper. The lover looked so indignant at this that the lover hastened to rectify his mistake. “Oh. yes,” he exclaimed. “I forgot you were engaged!” The 'over was appeased. Wondertui girl!” he said. “I find more to admire in her every day. She is not only beautiful but sheiscourageous, and has nerves of steel.” “Ah, yes,” said the man with the paper absent-mindedly. “ It’s in her beauty, however, that she excels,” went on the lover. “ Her neck and throat are like chiselled marble.” “ Ah, yes,” said the man with the paper again. ~ , . „ “ And then think of her golden hair. “ I do,” said the man with the paper in an off-hand way. “And her silvery voice.” “I’ve noticed

it.” IJrt “And her ruby lips. Quite so. “ And her pearly teeth.” “ You’ve spoken of them before.” “ Then her eyes are like diamonds, too, and her conversation Is full of sparkling gems.” The man who had been trying to read threw down his paper. “ Why not start up in business with her ?” he asked. “ What are you talking about ?” asked the lover. “Business, plain business,” returned the other. “I always have an eye to business. That’s what made me what I am, and from your description I can’t help thinking that in that girl you’ve got enough to stock a jewellery store. Why not try it ?” Since then they have not spoken.